Cookbook:Royal Icing
Appearance
Royal Icing | |
---|---|
Category | Frosting and icing recipes |
Servings | About 1 cup |
Time | 10 minutes |
Difficulty |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Dessert
Royal icing is a type of icing that dries to a hard sheen.
Ingredients
[edit | edit source]- 2 large egg whites
- ⅛ teaspoon cream of tartar
- 2 ½ cups (300 g / 11 oz) confectioners' sugar
- Liquid or paste food coloring
Procedure
[edit | edit source]- In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on low for about 1 minute until they become loose.
- Add the cream of tartar and continue mixing on low until the whites become frothy, about 2 minutes.
- Gradually add the confectioners' sugar with the mixer on low.
- Continue to mix until the icing holds a stiff peak and is dull in appearance, about 2 minutes. The icing is ready to use for piping lines.
Notes, tips, and variations
[edit | edit source]- If concerned about foodborne illness, use pasteurized eggs.
- If desired, divide the icing among smaller bowls and add coloring(s).
- To store icing for later use:
- Clean the inner sides of the bowl or container to remove any drips.
- Place a dampened paper towel directly on the surface of the icing and then cover the bowl very tightly with plastic wrap.
- Refrigerate up to 5 days.
Uses
[edit | edit source]- Use on top of gingerbread or any other cookies.
- For flooding (filling in an icing outline), add a small amount of water to the frosting and mix until the icing reaches a looser consistency.